Old 1977 article I found at random. Basically says that lactose/milk products when autoclaved/heated to high temp form Maillard type reactions.
No big deal you say.
Well, it seem to act like antibiotics on our gut bacteria.
There are all kinds of hi temp ultrapasteurized products on the marked today.
Who knows what even regular pasteurization temps might do,I suspect not too much but have to check into it, if possible. I have a thread somewhere on the history of
pasteurization. Timeline may fit to UC,not sure yet.
If Maillard reaction products are indeed a problem with our gut bacteria,then also all those nicely browned,tasty burgers,steaks,roasts might also be a problem.
The nice brown crust on your bread.
This may have major implications.
Old Mike
http://ajcn.nutrition.org/content/30/12/1999.full.pdf
timeline approximate fit.
http://www.milkfacts.info/Milk Processing/Heat Treatments and Pasteurization.htm
http://inventors.about.com/od/mstartinventions/a/milk.htm
does not seem to fit the UK UC timeline
http://uk.answers.yahoo.com/question/index?qid=20070204090711AAJ7me8
but sort of fits the fish and chip timeline
http://en.wikipedia.org/wiki/Fish_and_chips
some more on bacteria
http://pubs.acs.org/doi/abs/10.1021/jf00119a031
food
http://cdn.intechopen.com/pdfs/2916..._products_in_processed_food_pros_and_cons.pdf
Well well well.
This one says helps mice inflammation.
http://www.ncbi.nlm.nih.gov/pubmed/22695617
this one says not good for human UC. read near the bottom for UC.
http://www.agriculturejournals.cz/publicFiles/07583.pdf
from the reference in the above study uc and MRP vs control read this amazing
also take notice of increased srb's,and remember UC starts distally
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2008.03783.x/full
RAGE
http://www.ncbi.nlm.nih.gov/pubmed/21939913
http://mymedhub.com/articles/increa...-activity-in-inflammatory-bowel-diseases.html
keep finding stuff
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2898551/
No big deal you say.
Well, it seem to act like antibiotics on our gut bacteria.
There are all kinds of hi temp ultrapasteurized products on the marked today.
Who knows what even regular pasteurization temps might do,I suspect not too much but have to check into it, if possible. I have a thread somewhere on the history of
pasteurization. Timeline may fit to UC,not sure yet.
If Maillard reaction products are indeed a problem with our gut bacteria,then also all those nicely browned,tasty burgers,steaks,roasts might also be a problem.
The nice brown crust on your bread.
This may have major implications.
Old Mike
http://ajcn.nutrition.org/content/30/12/1999.full.pdf
timeline approximate fit.
http://www.milkfacts.info/Milk Processing/Heat Treatments and Pasteurization.htm
http://inventors.about.com/od/mstartinventions/a/milk.htm
does not seem to fit the UK UC timeline
http://uk.answers.yahoo.com/question/index?qid=20070204090711AAJ7me8
but sort of fits the fish and chip timeline
http://en.wikipedia.org/wiki/Fish_and_chips
some more on bacteria
http://pubs.acs.org/doi/abs/10.1021/jf00119a031
food
http://cdn.intechopen.com/pdfs/2916..._products_in_processed_food_pros_and_cons.pdf
Well well well.
This one says helps mice inflammation.
http://www.ncbi.nlm.nih.gov/pubmed/22695617
this one says not good for human UC. read near the bottom for UC.
http://www.agriculturejournals.cz/publicFiles/07583.pdf
from the reference in the above study uc and MRP vs control read this amazing
also take notice of increased srb's,and remember UC starts distally
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2008.03783.x/full
RAGE
http://www.ncbi.nlm.nih.gov/pubmed/21939913
http://mymedhub.com/articles/increa...-activity-in-inflammatory-bowel-diseases.html
keep finding stuff
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2898551/
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